title: Potentiality of red sorghum for producing stilbenoid-enriched beers with high antioxidant activity.
abstract: trans-Piceid and trans-resveratrol were authenticated for the first time by high-resoution mass spectrometry in red sorghum grains. A 0.4-1 mg/kg amount of trans-piceid and up to 0.2 mg/kg trans-resveratrol were quantified by reversed phase high-performance liquid chromatography-atmospheric pressure chemical ionization(+)-tandem mass spectrometry. The white sorghum samples contained only traces of trans-piceid (up to 0.1 mg/kg), and trans-resveratrol was absent. In much lower amounts than procyanidins, stilbenoids are not able to contribute significantly to the exceptional antioxidant activity of red sorghum (ORAC, 83-147 μmol TE/g; AAPH, 0.61-1.79 min/mg kg(-1)). More than 10 mg/kg of total stilbenoids have been reported in some hop varieties. Yet, as hop is a minor wort ingredient as compared to cereals, red sorghum could be the main source of trans-piceid in beer. Hop remains, however, the single source of cis-piceid.
authors.affiliation: Unité de Brasserie et des Industries Alimentaires, Earth and Life Institute, ELIM, Faculté d'Ingénierie Biologique, Agronomique et Environnementale, Université catholique de Louvain, Louvain-la-Neuve, Belgium.
authors.forename: Meike
authors.initials: M
authors.lastname: Bröhan
authors.forename: Vesna
authors.initials: V
authors.lastname: Jerkovic
authors.forename: Sonia
authors.initials: S
authors.lastname: Collin
mesh_terms: D000975:Antioxidants / Q000737:chemistry*; D001274:Atmospheric Pressure; D001515:Beer / Q000032:analysis*; D002851:Chromatography, High Pressure Liquid; D045868:Sorghum / Q000737:chemistry*; D013267:Stilbenes / Q000032:analysis*; D053719:Tandem Mass Spectrometry
chemical_list: D000975:Antioxidants; D013267:Stilbenes